The preparation is the chef’s signature and this anago seemed heavy in taste (skin on) and the tsume was dense and deep colored, and perhaps a touch too sweet. This was the last nigiri of the night and it is usual to finish with anago.
The preparation is the chef’s signature and this anago seemed heavy in taste (skin on) and the tsume was dense and deep colored, and perhaps a touch too sweet. This was the last nigiri of the night and it is usual to finish with anago.
